february 19, 2011

today was not a good example of a healthy vegan diet. i was a very bad vegan….

breakfast:

  • one chocolate chip cookie
  • cup of yogi tea (skin detox) 3 tsp sugar
  • 2 cups water

so i can’t beat myself up over a cookie. i’m trying reallllllly hard to not eat sweets, but when they are in front of my face, i can not resist! đŸ˜¦ so i guess the weekends i can cheat a bit.

lunch:

  • cup of coffee – 4 tsp sugar
  • taste of my squash casserole (bringing to vegan potluck this evening!)
  • warm chocolate chip cookie (i made another batch)

dinner:

a vegan feast from the potluck

  • vegan yummy goodness. macaroni & “cheese”, mashed potatoes with mushroom gravy, rice pilaf, tofurky with carrots & potatoes, etc.
  • squash casserole (i made & brought to the potluck – recipe to follow)

dessert:

  • mexican hot chocolate cupcake (so yummy – the nice woman who made them got the recipe from Vegan Cupcakes Take Over the World) really tasted like mexican hot chocolate!
  • chocolate chip cookies (i made – recipe on yesterdays post)

sometimes i crave things that i can’t have. one biggie for a long time was the squash casserole from boston market. i use to get the 3 side sampler all the time when i was vegetarian in high school. (recently i discovered there is CHICKEN STOCK & lard used in that recipe GRRRRR!) so i did a little searching online and found some copy cat recipes for the squash casserole… and i made it vegan. i served this at thanksgiving and everyone LOVED it. (and they were ALL meat eaters) it is by no means a healthy dish, but it is really yummy for a holiday gathering or potluck! so here’s my “boston market squash casserole” recipe.

“boston market” squash casserole – veganized

cornbread:

  • 1 cup organic corn meal
  • 1 cup unbleached flour
  • 1 cup rice milk
  • 1/3 cup raw sugar
  • 1/3 cup safflower oil
  • 3 tsp ener-g egg replacer
  • 4 tbs water
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup corn (fresh or frozen)

preheat oven to 375

mix all dry ingredients in large mixing bowl. mix in rice milk, oil & egg replacer (the egg replacer should be mixed with the water first – until frothy)

grease a pan or casserole dish. pour mixture into pan and bake for 30 minutes or until you test the center with a fork & it comes out clean.

i’ve been told this was “the best cornbread we’ve ever had” on numerous occasions. true story.

yummy vegan cornbread

squash casserole:

  • 4 1/2 cups zucchini, diced
  • 4 1/2 cups yellow squash, diced
  • 1 1/2 cups yellow onion, chopped
  • cornbread (recipe listed above)
  • 1 stick earth balance butter
  • 8 oz daiya cheddar style cheese
  • better than bouillon “no chicken” flavor (1 tbs)
  • 1/2 tsp dried thyme
  • 1 tsp garlic, minced
  • 1/2 tsp pepper
  • 1 tsp salt

prepare cornbread (recipe listed above) preheat oven to 350 degrees.

place zucchini & squash in a large saucepan & add water to cover. cook on medium low heat until tender. remove from heat.

drain squash (RESERVE ONE CUP OF WATER FOR CASSEROLE)

in large sauce pan on medium low melt the butter and saute the onions until clear. add salt, pepper and thyme. add bouillon & garlic to onions, stir and saute another minute. add drained squash and diced cheese, stir.

yellow squash & zucchini

crumble prepared corn bread in squash mixture & pour reserved water – MIX WELL. (i only used 1/2 a cup of this water, as my casserole was already very moist!) place squash mixture into greased baking pan, cover with foil & bake for 60 minutes. remove cover for last 20 minutes of baking.

this isn’t the healthiest vegan meal, but it is much healthier than the boston market side dish & my version is obviously cruelty free. :O)

 

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